Beetroot Hummus Recipe
The vibrant colour of beetroot hummus stands out on any party table! This striking hummus recipe also makes for the perfect dip to brighten up any snack time.
Servings: 6
Calories: 193kcal
Ingredients
- 2 medium sized raw beetroot about 250g
- 1 can chickpeas washed and drained (about 400g)
- 4 medium sized garlic cloves
- 1 ½ tbsp tahini optional if you have it
- 1 tsp sea salt
- 1 tsp paprika
- 1 tsp black pepper
- 2 lemon juice
- 3 tbsp olive oil
- 40 g walnuts chopped (optional)
Instructions
- Wash and trim the leaves on the beetroot.
- Place the raw beetroot in a saucepan of boiling water and boil it for about 30 minutes until it's soft. Boiling it first will make it easier to peel and chop it.
- Drain the beetroot and leave it to cool slightly before peeling the skin and chopping it up into small chunks. You might want to wear some gloves to protect your hands from getting stained!
- Add all the ingredients to a food processor and blend/pulse until your preferred consistency is reached. Add extra oil if required. You might need to use a spatula or spoon to scrape the sides down between pulsing.
- Optionally sprinkle some chopped walnuts, paprika and parsley on top for decoration.
Nutrition
Serving: 1 | Calories: 193kcal | Carbohydrates: 13g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 500mg | Fiber: 4g | Sugar: 3g
